Thai Spring Rolls with Pansies

Thai Spring Roll with Pansies

6 spring roll wrappers (available in Asian markets)
12 medium shrimp, cooked and shelled
you can also do Chicken if you prefer 
1 cup shredded leaf lettuce ( your choice of lettuce
1/3 cup chopped cilantro or mint
1/2 cup peeled, seeded, chopped cucumber
1 medium carrot, julienned
12 Pansies 

Quick Thai Dipping Sauce:
1 tablespoon light soy sauce or amino acid 
1 tablespoon white-wine vinegar or rice vinegar
3 tablespoons mirin or rice wine
3 tsp Chopped Garlic
1 tsp honey
1/4 teaspoon grated ginger root (optional)


In a bowl of cool water, soak a wrapper until limp.

Lay wrapper out flat. Place 1/6 of each ingredient down middle of wrapper, starting with lettuce. Fold over each end and tightly roll the wrapper around the contents, as if making a burrito. Moisten at seam; press to close.

Lay on plate, cover with moist paper towel and refrigerate until ready to serve. Then slice in two and serve with Quick Thai Dipping Sauce
To make the Quick Thai Dipping Sauce, combine all ingredients in a small bowl.

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